Lobster Croutons with Golden Garlic, Chiles and Sourdough

1. 1

   Bring a pot of salted water to a boil.

2. 2

   Prepare an ice water bath.

3. 3

   Cook the lobsters until done, about 4 minutes, and then shock them in the ice water bath.

4. 4

   Remove the lobster meat from the shell and roughly chop.

5. 5

   Reserve on ice until needed.

6. 6

   Combine the garlic, oil, chiles, 3 teaspoons salt and 3 teaspoons pepper in a small pot and cook over medium-high heat, stirring, until the garlic is golden brown.

7. 7

   Squeeze in the lemon juice and remove the pot from the heat.

8. 8

   Stir well and keep warm until needed.

9. 9

   Cut the sourdough into 1/2-inch-thick slices, and then cut into 3 1/2-inch-long by 1 1/2-inch-wide rectangles.

10. 10

    Melt the butter in a saucepan and add the bread.

11. 11

    Toast the bread until golden brown on both sides.

12. 12

    Transfer the bread into a bowl and top with the chopped lobster.

13. 13

    Drizzle with the garlic-chile oil, sprinkle with salt and top with chopped parsley and fresh lemon juice.

14. 14

    Serve immediately while the croutons are still warm.

15. 15

    A viewer or guest of the show, who may not be a professional cook, provided this recipe.

16. 16

    The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

* Per serving · 4 servings · Values may vary.

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